The process is said to have been taught by Sukuna, who, as shown above, came to Japan from a foreign country--probably China--when the Kami, Okuni-nushi, was establishing order in the Japanese islands. *The term for "brew" being kamu or kamosu, the former of which is homonymous with the equivalent for "to chew," some commentators have supposed that sake was manufactured in early times by grinding rice with the teeth. This is at once disproved by the term for "yeast," namely, kabi-tachi (fermenting). COOKING AND TABLE EQUIPAGE From time immemorial there were among the officials at the Imperial Court men called kashiwa-de, or oak-leaf hands. They had charge of the food and drink, and their appellation was derived from the fact that rice and other edibles were usually served on oak leaves. Earthenware utensils were used, but their surface, not being glazed, was not allowed to come into direct contact with the viands placed on them. In this practice another example is seen of the love of cleanliness that has always characterized and distinguished the Japanese nation. Edibles having been thus served, the vessels containing them were ranged on a table, one for each person, and chop-sticks were used. Everything was cooked, with the exception of certain vegetables and a few varieties of fish. Friction of wood upon wood provided fire, a fact attested by the name of the tree chiefly used for the purpose, hi-no-ki, or fire-tree. To this day the same method of obtaining a spark is practised at the principal religious ceremonials. Striking metal upon stone was another device for the same purpose, and there is no record in Japan, as there is in China, of any age when food was not cooked. Various vessels of unglazed pottery are mentioned in the Records, as bowls, plates, jars, and wine-holders, the last being often made of metal. These were all included in the term suemono, which may be translated "table-utensils." ARMS, ARMOUR, AND GEMS